serra on saturday

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Richard Serra's Inside Out at the Gagosian on 21st

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Sandra Cinto's Piece of Silence at the Tanya Bonakdar Gallery

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Sandra Cinto's Piece of Silence at the Tanya Bonakdar Gallery

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Sandra Cinto's Piece of Silence at the Tanya Bonakdar Gallery

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details // acne shearling jacket // stella mccartney mesh bomber // helmut lang leather shorts //
mdr navy perforated leather scarf // proenza schouler boots // céline tote //

the best ways to enjoy a blistery cold saturday afternoon in nyc includes but is not limited to: brunching on copious amounts of toasty banana bread and lattes, gallery hopping in chelsea and wandering through the endless maze of richard serra's awe-inducing sculptural delights, indulging on one too many cab rides because let's be honest i can't weather this weather when it drops below the 30s

leather knot scarf

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So happy to announce the MDR leather knot scarf shop is finally open! I have a limited number ready to ship this week so make sure to check it out if you want it in time for the holidays. 


stone street

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details // balenciaga leather jacket // helmut lang dress // acne studios top //
theyskens theory plaid silk shirt // miu miu boots // céline tote //

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details // pamela love five spike earring // mdr embossed croc lambskin knot scarf //

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late night strolls on soho stone streets with the boy wearing some of my current closet staples: ridiculously not-so-casual moto jacket, mdr leather knot scarf, and the best earrings I've purchased, maybe ever? planning on finally posting some scarves to sell soon on the blog shop so stay tuned!

words for thought: rei kawakubo's creative manifesto

Going around museums and galleries, seeing films, talking to people, seeing new shops, looking at silly magazines, taking an interest in the activities of people in the street, looking at art, travelling: all these things are not useful, all these things do not help me, do not give me any direct stimulation to help my search for something new. And neither does fashion history. The reason for that is that all these things above already exist.

I only can wait for the chance for something completely new to be born within myself.

The way I go about looking for this from within is to start with a provisional ‘theme.’ I make an abstract image in my head. I think paradoxically (oppositely) about patterns I have used before. I put parts of patterns where they don’t usually go. I break the idea of ‘clothes.’ I think about using for everything what one would normally use for one thing. Give myself limitations. I pursue a situation where I am not free. I think about a world of only the tiniest narrowest possibilities. I close myself. I think that everything about the way of making clothes hitherto is no good. This is the rule I always give myself: that nothing new can come from a situation that involves being free or that doesn’t involve suffering.

In order to make this SS14 collection, I wanted to change the usual route within my head. I tried to look at everything I look at in a different way. I thought a way to do this was to start out with the intention of not even trying to make clothes. I tried to think and feel and see as if I wasn’t making clothes.

— Rei Kawakubo, October 2013
System Magazine via The Business of Fashion

dinner at chez sardine

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pickled radish with bonito flakes

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pork and unagi hand roll

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chopped beef with uni

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shrimp toast made with cornbread

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stuffed squid with rice and tobiko

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foie gras grilled cheese

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Chez Sardine is one of my current favorite restaurants in the city. The ingredients are really simple but the flavor combinations are stupefyingly original - kind of makes you want to say... why didn't I think of that? salty pork and sweet smoky unagi paired together in a hand roll? GENIUS. chopped beef tartare with a beautiful piece of fresh uni and sushi rice? excuse me while i go in that corner and my tastebuds explode. And I know I don't even need to say much about the foie gras grilled cheese, that just about explains itself. butter, foie gras, bread, and tabasco is a culinary quartet that could melt away the most icy discerning palates into a pool of grilled cheese worshipping fanatics. The restaurant is super small so make sure to make reservations ahead of time. And please order that chopped beef, you'll thank me later.